If you miss cereal on your low carb diet, this Keto Granola recipe is a real winner! It’s made with a simple combo of coconut, nuts and seeds, and bakes up crunchy and golden. We love it on yogurt or on top of Keto Smoothies!
2 g net carbs per serving
Other breakfast favorites you might be missing? Try these Basic Keto Muffins (with flavor options!) or these crisp and fluffy Keto Waffles.

A Sugar-Free Granola Perfect for Topping!
If you’re missing cereal or things that go “crunch” on your keto diet, this is the perfect recipe to keep on hand.
Store bought keto cereal options are limited, and in my opinion, not very good! I have tried many, and find the sweeteners are overwhelming and the texture is off.
It’s faster and simpler than you’d think to make grain-free granola at home!
We love to have a bag of this in the freezer. I love using it to top bowls of yogurt or smoothies. It’s the perfect blend of coconut, nuts, and seeds, and adds the best texture to bowls!
Bowls with lots of toppings don’t have to be a thing of the past. Get creative, and plan a bowl around low carb options like sugar-free almond milk, Greek yogurt, or even cottage cheese!
A ketogenic diet requires very low carbs, so grain-based granolas like oats and honey are out. This coconut, nut and seed based granola is packed with fiber, and has only 2 grams of net carbs per serving.
The combination of fats, protein and fiber help keep blood sugar levels steady! This is a great option for anyone looking to maintain healthy glucose levels.
What You’ll Need
- Coconut Flakes (the base of this toasty granola! Coconut chips are a good sub and make an even more crunchy granola.)
- Pumpkin Seeds (I love these for the protein and fiber)
- Almonds or Cashews or Macadamia Nuts (optional, omit for a nut-free granola. If using whole almonds or macadamia nuts, chop into smaller pieces.)
- Sunflower Seeds (or sub more pumpkin seeds)
- Hemp Seeds (great for boosting protein!)
- Chia Seeds , Flax Seeds, or Sesame Seeds (choose one or add a little of all 3)
- Egg Whites (helps make a granola with lots of clumps!)
- Coconut Oil
- Sweetener (monk fruit sweetener, allulose, keto maple syrup or keto honey)
- Sea Salt
- Optional: Cinnamon or Vanilla Extract

Notes on Sweetener
This granola works with liquid sweeteners, like keto maple syrup, keto honey, or liquid allulose. I have also tested it with powdered allulose and granulated monk fruit sweetener (with erythritol).
My favorite test was with keto maple syrup (I buy ChocZero). My least favorite was a sweetener with erythritol, because the “cooling” flavor was prominent in the granola.
Need a Grain-Free Granola Recipe?
This recipe works with a regular sweetener, such as maple syrup or honey! It will even work with coconut sugar, but this adds a darker color to the granola.
How to Make Keto Granola
Prior to starting, line a large baking sheet with parchment paper and set aside. Preheat oven to 325º F.
Step 1: Combine the dry ingredients (coconut, nuts, and seeds) to the large bowl of a food processor.
Step 2: Pulse to break up the coconut flakes, leaving a desired amount of texture.

Step 3: In a small bowl, add the egg white, sweetener, coconut oil (warmed but not hot), sea salt, and optional vanilla or cinnamon. Whisk to combine.
Step 4: Add the wet mixture to the coconut and seed mixture, and pulse to throughly coat.

Step 5: Add the granola in an even layer to the prepared pan, and bake for 16 minutes until the edges of the pan have turned a golden brown. Tip: At this point. the granola won’t look as brown as in the below photos. It will continue to brown as it crisps.
Step 6: Remove granola from oven, and turn oven off. Flip clusters over and place the pan back in the oven for about 10 minutes. The clusters will continue to brown and become really crunchy. Watch carefully to make sure enough heat as escaped so the granola doesn’t over brown or burn.

How to Store Leftover Granola
Once the homemade granola has fully cooled, add it to an airtight container (jars with lids or plastic freezer bags). The granola can be stored at room temperature for up to 1 week,
For the freshest granola, store it in the freezer. It’s delicious served right out of the freezer and only takes a couple minutes to come to room temperature! The frozen texture adds to the delicious crunchiness.

Ways to Serve Keto Cereal
Serve keto granola any way you would typically use an oat based granola! We love:
- Keto Yogurt Bowls: Top a high protein Greek yogurt bowl with berries and granola for a satiating (and nutritious) breakfast, snack or dessert! Drizzle with almond butter for an extra satisfying bowl.
- High-Protein Cottage Cheese Bowls: Cottage cheese is a great high-protein, low carb snack or meal. Add sweet or savory toppings. We love berries and grain free granola! The healthy fats and fiber in the nuts and seeds make a satiating option.
- Chia Seed Pudding Bowls: Make this luscious Keto Chocolate Chia Seed Pudding or a basic Keto Chia Pudding, and add this crunchy sugar free granola to the top!
- Smoothie Topper: Make your favorite keto smoothie or smoothie bowl, and add a delicious sprinkling of this crunchy granola! I suggest starting with this decadent Chocolate Peanut Butter Smoothie.
- Keto Cereal Bowl: Add berries and keto granola to a bowl and top with a low carb milk, like unsweetened almond milk or coconut milk.

Other Keto Breakfast Recipes
Try this recipe? Be sure to share your cooking with me on Pinterest, Facebook, or Instagram, and tag @BlissfullyLowCarb !

Keto Granola
Ingredients
- 2 cups coconut flakes
- 1 cup pumpkin seeds
- 1/2 cup almonds sub cashews or pecans
- 1/4 cup sunflower seeds or sub more pumpkin seeds
- 2 tablespoons hemp seeds sub chia or sesame seeds
- 2 tablespoons flax seeds sub chia or sesame seeds
- 1 egg white
- 3 tablespoons coconut oil melted, warm but not hot
- 4-6 tablespoons keto maple syrup ** sub other sweetener, see notes below
Instructions
- Line a large baking pan with parchment paper and set aside. Preheat oven to 325º F.
- Combine the coconut, nuts, and seeds to a food processor bowl. Pulse to break up the coconut flakes, leaving a desired amount of texture.
- In a small bowl, add the egg white, sweetener, coconut oil (warmed but not hot), sea salt, and optional vanilla or cinnamon. Whisk to combine.
- Add the wet mixture to the coconut and seed mixture, and pulse to throughly coat.
- Add the granola to the prepared pan, and bake for 16 minutes.
- Remove granola from oven, and turn oven off. Flip clusters over and place the pan back in the oven for about 10 minutes with the door closed. The clusters will continue to brown and become really crunchy. Watch carefully to make sure enough heat has escaped so the granola doesn’t over brown or burn.
Video
Notes
How to Store Leftover Granola
Once the homemade granola has fully cooled, add it to an airtight container (jars with lids or plastic freezer bags). The granola can be stored at room temperature for up to 1 week, For the freshest granola, store it in the freezer. It’s delicious served right out of the freezer and only takes a couple minutes to come to room temperature! The frozen texture adds to the delicious crunchiness.Ways to Serve Keto Cereal
Serve keto granola any way you would typically use an oat based granola! We love:- Keto Yogurt Bowls: Top a high protein Greek yogurt bowl with berries and granola for a satiating (and nutritious) breakfast, snack or dessert!
- High-Protein Cottage Cheese Bowls: Cottage cheese is a great high-protein, low carb snack or meal. Add sweet or savory toppings. We love berries and grain free granola! The healthy fats and fiber in the nuts and seeds make a satiating option.
- Chia Seed Pudding Bowls: Make this luscious Keto Chocolate Chia Seed Pudding or a basic Keto Chia Pudding, and add this crunchy sugar free granola to the top!
- Smoothie Topper: Make your favorite keto smoothie or smoothie bowl, and add a delicious sprinkling of this crunchy granola! I suggest starting with this decadent Chocolate Peanut Butter Smoothie.
- Keto Cereal Bowl: Add berries and keto granola to a bowl and top with a low carb milk, like unsweetened almond milk or coconut milk.
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